Strawberry Parmesan Chicken

Strawberry season comes and goes all to quickly for my liking, so we’re making the most of it by using strawberries in more than just our desserts. This sweet yet tart sauce is a great accompaniment to parmesan stuffed chicken, making a meal that’s elegant enough for entertaining but easy enough for a weeknight.

• 4 halves Boneless Checken Breasts
• 2 ounces (2 tbsp grated) Parmesan Cheese
• 4 large fresh Basil Leaves
• 2 cloves minced Garlic
• pinch of Salt
• pinch of Cracked Black Pepper
• 2 cups, halved Stawberries
• 2 tbsp Taste of the Okanagan Strawberry Vinaigrette
• 1/4 cup White Wine
• 2 tbsp chopped Fresh Basil

Instructions

1. Preheat oven to 400 degrees F.
2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese 4 1/2-ounce pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
3. In skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once.
4. Transfer to oven safe dish. Bake, uncovered, 15 minutes, or until chicken is no longer pink (170 degrees F).

For the sauce

1. While chicken in baking. Deglaze the same frying pan with white wine. Add strawberries and Taste of the Okanagan Cranberry Strawberry Vinaigrette
2. Cook on medium heat for 5-7 minutes until strawberries have softened.
3. Add half the basil and cook 1 minute longer.
4. When chicken is done pour strawberry sauce over chicken and sprinkle with remaining basil and grated parmesan.